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My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.
















Wednesday, August 5, 2015

Egg Free, Dairy Free, Nut Free Crock Pot Pineapple Barbecue Chicken

This chicken was so moist it just falls off of the bone and had a fantastic flavor. The girls loved the pineapple cooked this way. Next time I'd like to try this sauce with boneless skinless chicken breasts because the kids weren't thrilled with the bones and skin.



Crock Pot Pineapple Barbecue Chicken

2 1/2 -3 lbs  chicken drumsticks or boneless skinless chicken breasts - frozen or thawed
40 oz bottle safe barbecue sauce
16 oz pineapple chunks - drained - reserve juice

Place the chicken, barbecue sauce, and pineapple juice in the crock pot and stir to coat. Pour the pineapple chunks on top. Cover and cook on high for 2-3 hours or on low for 4-6 hours.
*  The sauce is wonderful served over hot cooked rice.
*  If you use the chicken breasts, you can shred the chicken and mix with the sauce.


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